Quick Shrimp Creole
My mother made shrimp Creole when I was growing up, so I’ve carried on the family tradition. For extra kick, pass the Louisiana hot sauce. —Gina Norton, Wonder Lake, IL
Ingredients
- 3 cups uncooked instant brown rice
- 3 tablespoons canola oil
- 2 medium onions, halved and sliced
- 1 medium sweet red pepper, coarsely chopped
- 1 medium green pepper, coarsely chopped
- 1/2 cup chopped celery
- 2 tablespoons all-purpose flour
- 1 teaspoon dried oregano
- 3/4 teaspoon pepper
- 1/2 teaspoon salt
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 can (8 ounces) tomato sauce
- 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
- Louisiana-style hot sauce, optional
